Baked Muffins & Breads / Running

The perfect solution for brown bananas

Good morning, everyone! It’s bright and early here on a Sunday morning, but my body pretty much rejects the idea of “sleeping in.” If I make it past 7:15 a.m., I consider it sleeping in. (#postgradproblems)

This weekend has been the perfect combination of busy and relaxing. On Friday night, I left work around 4:30, made a quick trip to the grocery store for dinner, then whipped up a no-rise wheat pizza dough for dinner for me and the hubs. He thought the dough was a little thick, but I really enjoyed it! (I think because it didn’t require any rise time, haha…)

I had that piece x2 + green beans on the side.

We spent the rest of the night watching some Parks & Rec (we are almost through Season 4 on Netflix!), and then headed out to Eastern Mountain Sports so I could get some more double-layer socks and gels for race day. When I got home, I spotted some brown bananas and since I had a meeting to bring food to the next day, I knew immediate action needed to be taken. Enter banana cinnamon mini muffins with greek yogurt frosting!

Banana Cinnamon Mini Muffins
Makes 24 muffins (about 12 servings)



  • 2 bananas, mashed
  • 3/4 c. whole wheat flour
  • 3/4 c. oat flour
  • 1 Tbsp. agave (or honey)
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 1 Tbsp. baking powder
  • 3/4 c. milk (I recommend unsweetened vanilla almond, but cow’s milk will work!)

Greek yogurt frosting

  • 6 oz. Greek yogurt (I used 0% Plain CHO, but you could use a flavored one.)
  • 1 Tbsp. agave (or honey)
  • 1 tsp. vanilla
  1. Preheat oven to 375 degrees and spray mini-muffin tin with cooking spray. (You can use paper liners, but you don’t have to.) 
  2. Meanwhile, mix together the mashed banana, milk, agave, and vanilla. In a separate bowl, combine the flours, cinnamon, and baking powder.
  3. Slowly pour your dry mixture into wet and mix until well combined. (It’s going to be a thin consistency…that’s okay.)
  4. Pour batter into muffin tin until each tin is about 3/4 full.
  5. Bake for about 20-25 minutes or until a toothpick comes out clean.
  6. Once your muffins have cooled, combined greek yogurt, agave, and vanilla in a bowl and mix well. Place a dollop of frosting on each muffin and top with more cinnamon and a raisin, if desired. Store in fridge.

How to “level up” this recipe:

  • I did it! I actually didn’t add ground flax to a baking recipe. (That rarely happens around here!) But, 1/4 ground flax would be a great addition to these for some staying powder.
  • To increase the protein count, add one scoop of protein powder.

How to “level down” this recipe:

  • To make it sweeter, add 1/4 c. packed brown sugar. 

I took these muffins to a meeting yesterday morning, and they were instantly gone!

After my meeting and doing some work at church, I headed home for a quick run. I’ve been feeling a little stuffy/under the weather this weekend, but a quiet five miler (no iPod) was just what I needed! I finished in under 41 minutes…

Mile 1: 8:09

Mile 2: 8:11

Mile 3: 8:03

Mile 4: 8:10

Mile 5: 7:48!

Total: 40:23

I finished up the last of my “chores” last night, including laundry and grocery shopping, so I’m hoping to spend the day at church followed by a 12 miler this afternoon. We’ll see what happens!

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